Go Back Email Link
–+ servings
Homemade chicken tikka sandwich.

Easy Chicken Tikka Sandwich Recipe

Nosheen Babar
This easy chicken tikka sandwich recipe transforms juicy, tender, and spicy chicken tikka into a hearty meal that's perfect for any occasion.
5 from 4 votes
Pin Recipe Print Recipe Save

WANT TO SAVE THIS RECIPE?

We'll email this post to you, so you can come back to it later!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course, Snack
Cuisine Indian, Pakistani
Servings 6 sandwiches
Calories 583 kcal

Ingredients
  

Chicken Tikka

  • 1 lb chicken breast tenderloins
  • ¼ cup coking oil (see notes)
  • 1 lemon
  • 2 tablespoon vinegar
  • ½ tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon salt
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 2 teaspoon red chili powder (see notes)
  • ¼ teaspoon beet root powder (see notes)

Mayonnaise Dressing

  • ½ cup mayonnaise
  • ¼ cup ketchup

Sandwiches

  • 6 steak rolls (see notes)
  • ½ green bell pepper
  • ½ red onion
  • ½ cup shredded carrots (optional)
  • ¼ cup cilantro
  • 12 slices provolone cheese (see notes)

Instructions
 

Chicken Tikka

  • Mix together the cooking oil, lemon, vinegar, garlic, ginger and all of the spices.
  • Marinate the chicken in the mixture for 30 minutes (see notes)

Grill Pan

  • drizzle some oil and preheat the pan.
  • Sear the chicken on full heat and then cook on low heat for a few minutes.
  • Then flip over and sear on the other side.
  • Reduce the heat if necessary and cook till done.

Air Fryer

  • preheat your air fryer at 350° for 5 minutes
  • Air fry the chicken for 15 minutes, turing halfway through

Oven

  • preheat the oven to 400°
  • Bake the chicken for 20-25 minutes, turning halfway through.

Mayonnaise Dressing

  • Mix the mayonnaise and ketchup to make the dressing

Sandwiches

  • Spread the dressing on both sides on the bread
  • Put cut up pieces of chicken on one side of the bread
  • Add the cheese on top of the chicken and broil in the oven to melt it
  • Remove from the oven and layer with the veggies and enjoy

Notes

  • The Cooking Oil: Use any neutral cooking oil, such as avocado, canola, sunflower, or peanut, that can tolerate high heat.
  • The Chili Powder: I use two teaspoons of red chilli powder as I like things a little on the spicier side. Feel free to adjust the spices to your personal taste.
  • Beetroot powder: This is optional, but it adds a vibrant, restaurant-like appearance to the chicken tikka.
  • The Bread:  My supermarket has what they call steak rolls, which are similar in texture to crusty French bread. These are my favorites, but feel free to switch it up.
  • The Cheese: Provolone is my personal favorite cheese to use, but mozzarella, Swiss, or even smoked Gouda would be good options to consider.
  • The carrots: These are not essential, but I often add them for color and texture.
  • Marinating the chicken: 30 minutes is a minimum, but I often leave my chicken in the fridge overnight or marinate it and freeze it for later use. A longer marinade will make your chicken more tender. 

Nutrition

Serving: 1sandwichCalories: 583kcalCarbohydrates: 30gProtein: 31gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 82mgSodium: 1229mgPotassium: 536mgFiber: 3gSugar: 4gVitamin A: 2488IUVitamin C: 21mgCalcium: 354mgIron: 2mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!
QR Code linking back to recipe